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Finding Authentic Israeli Exotic Fruit

By Joel A. Moskowitz, M.D. and Arlene Moskowitz
San Diego Jewish Press Heritage, January 17, 2003

SAN DIEGO, Calif. —Finding authentic Israeli exotic fruits for your Tu B'Shevat celebration is not easy, but it can be done. The problems are that the fruits either are out of season or they can¹t withstand the long trip between Israel and San Diego.

Agrexco U.S.A., Ltd., headquartered in Jamaica, N.Y., imports Sharon fruit (persimmons) from Israel's Sharon Valley, as well as loquat, longan,
white sapote, wampee (a small citrus), atamoya (a hybrid cherimoya), mango, tamarind, figoa, guava and pitanga for its Carmel and Hod Lavan
labels, says Doron Abrahami of the Israel Economic Mission in Los Angeles. Agrexco deals with such California distributors as Frieda's (www.friedas.com, (714) 826-6100) and Melissa's World Variety Produce in Vernon ((800) 588-0151). Both firms distribute to supermarkets in the San Diego area, including Vons and Pavilions.

The orange-colored Sharon fruit — a persimmon of the genus diospyros, which translates as "divine fruit" — is a delicacy that is available December
through March. It is tomato-shaped and eaten like an apple. Much like a Japanese Fuyu-type persimmon, each fruit has about 100 calories
and is full of vitamin C, beta carotene and the antioxidant protective tannin.

A study from the Hebrew University of Jerusalem published in the Journal of Agricultural and Food Chemistry compared apples and persimmons. Persimmons, it was concluded, had more fiber, minerals and polyphenols and could be better for your heart than the apple.  A persimmon a day helps keep atherosclerosis away.

The Sharon fruit is classified as a non-astringent persimmon. If you have ever eaten an unripe persimmon, the alum-like effect (from soluble tannins
in the skin) might pucker your lips and constrict your throat, turning you into a foe of persimmons. Sharon fruit does have some tannin (probably
contributing to its taste), but generally not such that it will assault your mouth. Prudence would suggest that you curb your appetite, because large
quantities might produce some indigestion. There is tannin in wine and tea as well. Eating Sharon fruit with cheese (low fat) is tasty and reduces the
small tannin effect, because the milk protein binds the tannin.

You might be able to persuade the produce manager at your local market to order Sharon fruit, thereby helping Israel¹s exports. You also can buy a
five-pound bag on line from Frieda's. Shipped UPS, the cost will be about $33.

Sharon Tu B'Shevat Success

For this you will require 2 cups diced Sharon fruit, 1/3 cup of sugar, 1 cup nonfat vanilla yogurt, 1/2 cup Sabra liqueur, 1 cup ice cubes and, frozen in
an ice cube tray, 1/2 cup evaporated milk.

Drop the frozen evaporated milk ice cubes into a blender. Add the Sabra, yogurt, Sharon fruit, sugar and ice cubes. Blend (high) till slushy. Should
take about two minutes. Pour into glasses and garnish with extra fruit.

Serves five or six.